Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments-Reference-Cited by-同舟云学术

Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments

Published:2018-02-15 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Bevilacqua Antonio,Campaniello Daniela,Speranza Barbara,Sinigaglia Milena,Corbo Maria R.

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference30 articles.

1. Fate of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine;Argyri;Food Microbiol.,2013

2. Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives “Bella di Cerignola.”;Bevilacqua;J. Food Sci.,2010

3. Metabolic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes;Bevilacqua;J. Food Prot.

4. Effects of inulin, fructooligosaccharides/glucose, and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016;Bevilacqua;Int. J. Food Sci. Technol,2016

5. Preliminary evolution of microbiology quality of “Bella di cerignola” table olives: influence of a not correct storage;Bevilacqua;Industrie Alimentari

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